If you love upgrading weeknight classics on your Big Green Egg, this sweet and sour chicken thighs recipe is a perfect fit. Adapted from a cookbook I received from my daughter, it takes the familiar flavors of sweet and sour chicken and adds a wood-fired depth you can’t get from a wok.
This dish is quick, simple, and ideal for busy weeknights or relaxed weekend grilling. Boneless chicken thighs cook fast and stay juicy even at high heat, while the glaze caramelizes into a sticky, flavorful coating. Grab a cold beer and enjoy this easy, fire-kissed recipe for The Best Big Green Egg Sweet and Sour Chicken Thighs.
Step 1: Mise en Place and Seasoning
Organize your workspace and measure ingredients before lighting the Egg. Prepare the glaze ingredients—pineapple juice, cornstarch, rice vinegar, brown sugar, ketchup, soy sauce, honey, and sriracha—in a single bowl so flavors begin to meld. Season the boneless, skinless chicken thighs with kosher salt and cracked black pepper (or a light BBQ rub). This base seasoning ensures the meat is flavored before it receives the glaze.
Step 2: Building the Glaze Base
Make a smooth slurry to prevent cornstarch clumps. Whisk 1/4 cup pineapple juice with 1 tablespoon cornstarch until fully dissolved and no white streaks remain. Once smooth, add the remaining glaze components so the mixture thickens evenly when heated, producing a glossy sauce that clings to the chicken.
Step 3: Thickening the Sweet and Sour Glaze
Combine the cornstarch slurry with 1/4 cup rice vinegar, 1/4 cup brown sugar, 1/4 cup ketchup, 1 tablespoon soy sauce, 1 tablespoon honey, and 1 teaspoon sriracha. Heat gently in the microwave in 30-second intervals, stirring after each interval to avoid hot spots. Continue until the glaze reaches a honey-like, glossy consistency that will hold up on the grill but remain pourable.
Step 4: Big Green Egg Setup and Preheating
Use a raised direct setup so the chicken cooks through and the glaze caramelizes without excessive flare-ups. An EGGSpander base with a raised grid provides the ideal distance from the coals. Preheat the Egg to a steady 400°F at the dome. Once the ceramic is heat-soaked and temperature is stable, you’re ready to sear.
Step 5: The Sear and The Glaze
Start by creating a good sear before introducing the sugary glaze. Place the seasoned thighs on the raised grid and grill undisturbed for three minutes to develop a crust. Flip the thighs, then begin brushing on the glaze. Continue to flip and baste every two to three minutes, building layers of color and flavor. Cook until the internal temperature reaches 165°F on an instant-read thermometer. Remove promptly to avoid overcooking; carryover heat will finish the cook while the meat rests.
Step 6: The Rest and Final Service
Let the chicken rest for about five minutes after removing it from the grill. Resting allows the juices to redistribute and the glaze to set into a sticky, tacky finish. That short pause enhances juiciness and lets the caramelized sugars stabilize for the best texture and flavor.
Final Thoughts and Serving Suggestions
This grilled sweet and sour chicken balances smoky char with a bright, tangy glaze. It’s a lighter alternative to fried takeout without losing bold flavor. The raised direct method on the Egg gives caramelization and a depth of flavor you can’t achieve on a stovetop.
Serve the thighs with a sautéed vegetable medley or steamed rice for a complete meal. With minimal prep and a short cook time, this recipe is an excellent weeknight option that feels special enough for the weekend.
The Best Big Green Egg Sweet and Sour Chicken Thighs: Easy Grilled Recipe
Ingredients
The meat:
- 2 pounds boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Glaze Ingredients:
- 1/4 cup pineapple juice
- 1 tbsp cornstarch
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha
Instructions
- Step 1: Prep the Chicken — Season the thighs with salt and pepper while you prepare the grill.
- Step 2: Create the Glaze Base — Whisk pineapple juice and cornstarch in a small bowl until smooth.
- Step 3: Mix and Thicken — Stir in the remaining glaze ingredients and heat in 30-second intervals, stirring between each, until thick and glossy.
- Step 4: BGE Setup — Configure the Egg for raised direct grilling (EGGSpander base and raised grid) and preheat to 400°F.
- Step 5: The Initial Sear — Place thighs on the raised grid and grill undisturbed for 3 minutes to develop a sear.
- Step 6: Glaze and Flip — Flip the thighs and apply a thick layer of glaze with a basting brush.
- Step 7: The Finish — Continue flipping and glazing every 2–3 minutes until the internal temperature reaches 165°F.
- Step 8: The Rest — Remove from the grill and let rest for 5 minutes so the glaze sets and juices redistribute.
Additional Info
Course: Chicken, Main Course
Cuisine: Asian – BBQ